Best Chocolate Caramel Hazelnut Pie Recipes

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• 1. Filling preparation: First, prepare the pie shell.
• 2. Then, in a large, heavy-bottomed saucepan, stir together the sugar and water.
• 3. Set the saucepan over medium-high heat.
• 4. Let the sugar mixture come to a boil and continue to cook until it caramelizes; Do not stir the sugar as it cooks. (If it caramelizes unevenly, you can move it around by swirling it in the pan).
• 5. When the sugar is a rich golden brown, remove it from heat and stir in the butter and evaporated milk gradually, mixing well with a wooden spoon until smooth.
• 6. Let cool for 5 minutes and stir in the chocolate; Beat with a whisk until very smooth.
• 7. Set the filling aside to cool for 10-15 minutes and then stir in the nuts.
• 8. Meanwhile, preheat the oven to 475.
• 9. Assembly and baking: Pour the filling into the pie shell and bake for 10 minutes, until the edge is very brown and the center is bubbling.
• 10. Once the pie has cooled to room temperature, about 1 hour, decorate it, if desired, by making small flowers with the whole hazelnuts and sliced almonds.

CHOCOLATE CARAMEL HAZELNUT PIE RECIPE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
• For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
• Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
• Yield: 8 servings
• Test Kitchen tips
• If you're short on time, you can "quick-chill" this pie in the freezer-it will take about one hour.
• The crust is crunchy, sweet and slightly crumbly.
• Originally published as Chocolate Caramel Hazelnut Pie in Simple & Delicious
• April/May 2018
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